How to: Make your own – Double Chocolate Zucchini Bread

Processed with VSCOcam with a5 preset

This is an adapted recipe and I’ll be honest with you,  I only chose to make it in the first place because 1. I was really craving chocolate cake batter. 2. I had a wilty zucchini that needed using up.

The end game, a chocolate cake, was pure bonus.

IMG_2981

A really super surprisingly delicious bonus.

Not that I’m surprised a chocolate cake was delicious.  Just surprised that I adapted the original recipe quite significantly and it still turned out.  I don’t have a ton of faith in my baking adaptations just yet. Getting there, though!

IMG_2983

I repeated my adapted recipe juuust to make sure my changes worked and to accurately measure ingredients and bam, it was perfecto again.

I wouldn’t classify this as a recipe makeover per se. It stills calls for refined flour, sugar and a good amount of fat.  BUT it’s not so bad either in that there isn’t loads of sugar or fat,  the cake gets some of it’s moisture from zucchini, there is some added protein (walnuts/egg/yogurt) and even a dash of omega 3s (if using omega 3 eggs & walnuts).

IMG_2986

Semi sweet or really dark chocolate would both work well in this recipe. Both my husband and I loved it because the end result isn’t too sweet.  It’s chocolatey without feeling insanely decadent.

IMG_2987 IMG_2988 IMG_2989

The batter will be extra thick and sticky when you transfer it to the pan.  Not to worry, you’re on the right track.  Don’t forget the zucchini still needs to release all of its juices whilst baking.  Mmmm zucchini juice.

IMG_2695

I’m already looking forward to my next meeting with a wilty zucchini in need of some love.

Erin

Double Chocolate Zucchini Bread

Website Adapted from Epicurious

Ingredients

  • 1 cup plus 2 Tbsp all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter (room temperature)
  • ¼ cup canola oil
  • 1 Large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup greek yogurt
  • 1 ½ cup grated zucchini (approximately 1 large)
  • ½ cup chopped semi sweet chocolate chunks (or chocolate chips)
  • ½ cup chopped walnuts

Directions

1. Preheat oven to 325F. Butter and flour an 8"x4" loaf pan.
2. Sift flour, cocoa powder, baking soda and salt into a medium bowl.
3. In a large mixing bowl, combine sugar, butter and oil until well blended. Add egg, vanilla and yogurt. Add flour mixture in three batches, mixing until just combined after each addition.
4. Stir in zucchini, chocolate chunks and walnuts and transfer mixture to loaf pan.
5. Bake until toothpick tester comes out clean, about 60-65 minutes.

 

 

 

Leave a Reply

Your email address will not be published.